When the weather gets hot, ice cream can be a refreshing treat, but why not make the most of the fresh flavors of summer with tangy, delicious, and nutritious fruit sorbet.
So many wonderful varieties of fruit and berries are in season during the summer, and blending them into a frozen dessert is an easy way to preserve and enjoy them.
This is a frozen dessert made from frozen sugar water and fresh fruit.
It's naturally fat free and includes all of the benefits of eating fruit, including vitamins, minerals, and antioxidants.
With the strawberry available pretty much all season long, we thought we'd share with you a simple, but taste bud titillating, homemade frozen treat.
And...it's low fat!
They have a softer consistency than sherbets (which contain milk or cream and sometimes eggs).
They're wonderfully light and refreshing, with a somewhat grainy consistency,
Either fresh or frozen strawberries can be used in this.
It includes just a few simple ingredients, and is incredibly simple to make.
Intensely strawberry-flavored and it's also a vibrant red.
A very striking dessert.
This would be great, eaten after your BBQ (as just one example) to cleanse the palate.
So very refreshing and if you like, it makes a great slush for frozen strawberry margarita.
You could quite easily create frozen popcycle treats as well.
1 lb. of the freshest, juiciest strawberries you can find.
1 c. water.
1/2 c. sugar or a healthy alternative.
the juice of 1-1/2 real lemons.
1 egg white.
Mint leaves to garnish.
Wash berries and discard the hull (the green thing on top).
Place the strawberries in a blender and blend until creamy and smooth.
Put the water and sweetener in a saucepan over medium heat and stir until sugar is dissolved.
Turn up the heat and boil gently for approximately 5 mins. (until the mixture becomes syrupy).
Remove from heat and let cool.
When syrup is cool, add to the blended berry mixture and place in your freezer in a shallow container and freeze until icicles form around the edge.
Gently fold in a stiffly beaten egg white and freeze until mixture has a mushy consistency.
Fill champagne glasses and garnish sorbet with fresh mint leaves, any remaining berries and maybe a little whipped cream (just a dollop) then serve.
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